2. Beta-amylase is mainly used to produce maltose syrup.
Dosage: a. In the manufacture of maltose syrup and beer brewing ,0.1-0.3L/t dry basis ,the optimum saccharification 0.5-30 hours.
b. In the manufacture of high maltose syrup (>70%) , saccharification stage need to together with pullulanase , the recommended methods : β- Amylase 0.5-1.0L/t dry basis , pullulanase 0.5-1.0L/t dry basis ( base on 1000 u/ml) , saccharifying for 24 hours.
c. In the manufacture of super high maltose syrup (>90%) , saccharification stage need to together with pullulanase , the recommended methods : β- Amylase 1.5-2.0L/t dry basis, pullulanase 1.5-2.8L/t dry basis ( base on 1000 u/ml) , saccharifying for 24 hours and adding Maltotriose, saccharifying for 24 hours again.
3. Dextranase is mainly used to produce dextran.
Dosage: se of enzyme activity 10000u/ml of the product, containing 1000ppm dextran concentration in the cane juice, add 8ppm liquid enzyme.
4. Apha-amylase including medium-temperature Alpha-amylase and High temperature thermostable Alpha-amylase can be used to produce starch sugar.
Dosage: a. For Mediume-temperature Alpha-amylase, Concentration of starch syrup 16-17B , pH 6.2-6.4 , CaCl2 0.2%, add the enzyme in the rate of 6-8U/g, stir and heat to 85-90°C, keep for 30 minutes.
b. For High Temperature thermostable Alph-amylase, , add the enzyme in the rate of 12MU/t at pH6.0-6.5, raise the temperature to 100 ± 5 °C,keep for 30 minutes at 95-100°C or 60-120 minutes at 95°C if steam (105°C ) injection method is used.
Shelf Life: 12months
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